Chicken Thighs with Tomatoes and Chickpeas is a one pan supper that involves minimal prep, coming together in the oven. 

Chicken Thighs with Tomatoes and Chickpeas

In search of a new dinner recipe to add to my rotation I came across this Chicken Thighs with Tomatoes and Chickpeas. The moment I saw this recipe I knew I wanted to try it. Mainly because the ingredients are relatively inexpensive, and the recipe looked as if it came together with minimal effort. Well, I was right. This is a keeper. You can use any cut of chicken you desire, just adjust cooking time. I used boneless, skinless chicken thighs and the result was better then I thought. 

Chicken Thighs with Tomatoes and Chickpeas

Next time I might use a larger baking tray so there is more surface room for all the ingredients. It is better to not crowd the pan for this type of recipe, you can also use a cast iron skillet.  


Chicken Thighs with Tomatoes and Chickpeas

Chicken Thighs with Tomatoes and Chickpeas

serves 4

Ingredients

  • 3 tablespoons extra virgin olive oil, divided
  • 2 teaspoons paprika 
  • 1 teaspoon cumin 
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper 
  • 1/4 teaspoon red pepper flakes 
  • 1/2 teaspoon oregano 
  • 1.5 pounds boneless, skinless chicken thighs (about 6)
  • 1 pint grape tomatoes 
  • 1 (15 ounce) chickpeas (garbanzo beans), drained and rinsed
  • juice of half a lemon
  • 2 tablespoons freshly chopped basil 

Instructions

  1. Preheat oven to 425 degrees. In a small bowl combine 1 tablespoon olive oil, paprika, cumin, kosher salt, ground black pepper, red pepper flakes and oregano.
  2. Rub the chicken thighs with the seasoning and put on a baking tray. Spread the tomatoes and chickpeas around the chicken thighs and drizzle with remaining 2 tablespoons oil and juice of half a lemon. Sprinkle with additional salt and pepper if desired. 
  3. Roast chicken in oven for 30 minutes or until chicken is cooked through and tomatoes begin to burst. Cooking time may vary depending on type of chicken. 
  4. Remove from oven and sprinkle with reserved chopped basil and serve over arugula, if desired. 

Chicken Thighs with Tomatoes and Chickpeas

Adapted from Taste Food Blog 

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